- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
|
10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometers in reach-in coolers. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Behind cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Small flying insects in bar area.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Soda guns soiled. Bar
|
4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. KITCHEN
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. WI COOLER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. STOP SALE
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).CHICKEN AND TUNA SALADS
|
10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. BAR
- Critical - Observed soiled reach-in cooler gaskets.
|
4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. WI FREEZER
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
11/22/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed food stored on floor. WI FREEZER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN NEXT TO VEGETABLES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN Corrected On Site. ICE PLACED UNDER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
9/20/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ICE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed expired Food Manager Certification.
|
12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.bar
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws.
- Critical. Hot water not provided/shut off at employee hand wash sink.bar
- Observed waste line passing through ice storage bin.bar.
- Critical. Handwash sink not accessible for employee use at all times.bar
- Critical. No handwashing sign provided at a handsink used by food employees.bar
- Critical. Hand wash sink lacking proper hand drying provisions.bar
- Critical. Handwashing cleanser lacking at handwashing lavatory.bar
- Observed dusty ceiling tiles and/or air conditioning vent covers.fan in pizza windowsill .
|
12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.walkin
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin This violation must be corrected by : 7-9-2009 .
|
7/8/2009 | Routine - Food | Warning Issued |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Beach Bar & Grill, 797 Crandon Blvd, Key Biscayne, FL »